Creamy Mushroom and Barley Soup Recipe for Cozy Dinners

Table of Contents

• Recipe Ingredients
• How to make it
• Top tips
• More soup recipes you’ll love
• Mushroom Barley Soup Recipe

Recipe Ingredients

All ingredients are shown in the photo below. Notes that help with substitutions and flavor are listed after the image.

• Mushrooms. A mix of cremini (Baby Bellas), shiitake, and reconstituted dried gourmet mushrooms offers the best depth of flavor. White button mushrooms can be used if needed.
• Miso paste. White or red miso adds savory umami and body; it’s used at the end to round out the broth.
• Vegetable stock. Use low-sodium stock so you can season to taste.
• Pearl barley. The key to a hearty, filling soup.
• White wine (optional). A dry white wine like Sauvignon Blanc brightens the flavors; omit if avoiding alcohol.
• Aromatics and herbs. Onion, carrots, celery, garlic, fresh thyme, bay leaves, and parsley.

Refer to the recipe card below for exact quantities and full details.

How to make it

Steps correspond to the numbered instructions in the recipe card.

1. Clean and slice 1 lb cremini and 1/2 lb shiitake mushrooms. Dice 1 large onion, 2 celery ribs, and 4 medium carrots. Mince 6 garlic cloves and 1/4 cup flat-leaf parsley. Reconstitute 1 oz dried gourmet mushrooms in hot water for at least 10 minutes, then drain.
2. Heat a large heavy pot over slightly higher than medium heat and add 5 tablespoons extra virgin olive oil. When shimmering, add all mushrooms.
3. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 20 minutes.
4. Add the onion, celery, and carrots and cook until softened, about 10 minutes. Then add the garlic and cook another 2 minutes.
5. Pour in 1 cup dry white wine, raise heat to high, and reduce by half while scraping the pot to loosen browned bits, about 2 minutes. (If omitting wine, skip this reduction and deglaze with a splash of stock.)
6. Add 10 cups low-sodium vegetable stock, 5 sprigs fresh thyme, and 2 bay leaves. Bring to a boil, then reduce to a simmer and stir in 1 cup pearl barley.
7. Simmer, stirring occasionally to prevent sticking, until barley is tender, about 50–60 minutes. Taste during cooking and adjust heat as needed. When done, discard bay leaves and thyme stems.
8. In a small bowl, whisk 2 teaspoons miso paste with 1 cup of the hot broth until dissolved, then stir the mixture back into the soup. If any miso remains in the strainer, press it through with a spoon to get the full flavor.
9. Taste and adjust salt and pepper. If the soup is too thick, add water or additional stock to reach your preferred consistency. Stir in the parsley just before serving.

Top tips

• Cleaning mushrooms: Trim the fibrous stem ends and wipe mushrooms with a damp cloth or paper towel to remove debris; avoid soaking them so they don’t get waterlogged.
• Boosting flavor: The soup is naturally vegetarian and vegan, but swapping vegetable stock for low-sodium chicken or beef stock will add extra depth if you don’t need it to be meat-free.
• Make ahead: Like many soups and stews, flavors deepen after a night in the fridge, so the soup often tastes better the next day.

More soup recipes you’ll love

If you enjoy nourishing, hearty soups, try these comforting options.

• Creamy mushroom soup – cremini mushrooms in a creamy white wine and thyme broth.
• Italian lentil soup – lentils with vegetables and tomatoes for a filling bowl.
• Minestrone – a classic tomato-based vegetable, bean, and potato soup.

If you enjoyed this Mushroom Barley Soup, leave a rating and a comment below to let us know how it turned out.